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hindle xiii

Food and drink thread

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I tried one. It might have been one attributed to Levy Roots, it takes bloody ages though. http://uktv.co.uk/fo...cipe/aid/636225 oh and the timings don't add up - cook time 2 1/2 hrs, but recipe says 45m + 45m + 45m + 2hrs :rolleyes:

This might be ok http://www.channel4....and-peas-recipe haven't tried it though so dunno if these times add up

Nice one Andy, ta very much.

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Nice one Andy, ta very much.

Start early, and don't get impatient like I did. Otherwise it's a bit chewy. Try the channel 4 one, no niche ingredients like all-spice berries - which simply don't exist in space and time.

And then you can tell me how it went.

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Something like Curry Goat would probably benefit from being cooked the day before, refrigerated and re-heated the next day.

Got a slow cooker? Pretty cheap, as they are very simple things, but give superb results without needing regular attention. I did slow-roasted lamb with Moroccan spices on Sunday, and it was out of this world. You can, if you like, finish the meat on the barbecue to give it a bit of smoke. It was beef and black olives in Theakston's Old Peculier the previous time I used it, which was very intense and delicious.

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Slow cookers are also good for spare ribs/back ribs. Start them off with a dry rub of spices and leave for an hour, then into the cooker for several hours. Finally, take 'em out, slather with barbecue sauce and finish in a regular oven (or on the BBQ) for about 20 minutes, just to get everything hot and sticky (ooh!). The meat just falls off the bones.

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It's a good job I just had a peice of some cake randomly brought in by a co-worker. Somehow 2 slices of bread and 1/2 tin of tomatoes didn't quite cut it.

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Bum.

After doing that on Sunday, I am due in court Wednesday, (see Goodbye thread), & so tonight it's Pizza, Dominos I'm afraid.

Condemmed man etc....

See you in 4 months

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I can't remember what the conclusion was and I've no time to search this thread or any other but if I had a deep fat fryer, and I wanted to have, for example, homemade onion bhajis and homemade doughnuts for tea, both in veg oil, could I do one after the other? Or would the oil become tainted by flavour? And secondly, if I wanted them two days in a row, is the current oil ok?

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I can't remember what the conclusion was and I've no time to search this thread or any other but if I had a deep fat fryer, and I wanted to have, for example, homemade onion bhajis and homemade doughnuts for tea, both in veg oil, could I do one after the other? Or would the oil become tainted by flavour? And secondly, if I wanted them two days in a row, is the current oil ok?

The bhajis would flavour the oil more, I'd expect, so if you have a choice, do the doughnuts first.

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The bhajis would flavour the oil more, I'd expect, so if you have a choice, do the doughnuts first.

still don't think it's a good idea for the sake of some oil

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The bhajis would flavour the oil more, I'd expect, so if you have a choice, do the doughnuts first.

Try this recipe,type in Oven Onion Bhajis (Chef Jeenas Food Recipe)......very nice can't stop making em........

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Fried egg banjos for tea tonight! Proper food.

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Fried egg banjos for tea tonight! Proper food.

Somebody told me why they were called egg banjos recently :D

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Somebody told me why they were called egg banjos recently :D

:D

I am also the holder of very many fried egg banjo medals over the years....

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I'm making curry goat at the weekend, something I've always loved to eat but never cooked. There are loads of recipes on t'internet for it but they differ massively - has anyone got a definitive version that works well?

ta

Mark

Duuuude, how did it go?

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Duuuude, how did it go?

Forgot to report back in!

In the end I went for this http://www.bbcgoodfood.com/recipes/1983638/jamaican-curried-goat recipe, which was a bit lazy 'cos it uses ready made spice mixes that are available in big supermarkets.

I can honestly say - and I'm not talking about my cooking ability here, but the recipe - that it was one of the best meals I've ever made. We had a couple of friends round to share it who are superb cooks and they were raving about it for hours afterwards.

The only variation on the recipe was that I used gungo peas instead of kidney beans, plus I added a few diced spuds about half way through to thicken the sauce.

Absolutely sure I'll be making it again and again in the future, it was the stuff of legend. Just the right heat, just the right sweetness and absolutely full of flavour. Ace, thanks for the tips. Also, at just 5 quid a kilo, its hard to understand why more people don't cook goat when we seem to love expensive lamb so much.

The only thing you need to consider if you're making it is that it takes over 3 hours in total. Its really simple to make, it just takes a lot of cooking and I gave it much longer than the recipe suggests.

:)

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Hot and sour aubergine for tea tonight - aubergines, potatoes, tomatoes, loads of chilis and a load of garlic fried for ages in a good amount of mustard oil and spices. Not for the faint hearted (or the amorous).

Served with yoghurt and cucumber, a home-made paratha and some cold beer.

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I did Chicken, Ham & Pancetta Pie last night, making the pastry myself, tonight is \\spag \bol night as it's the Mrs's turn to cook, tomorrow will be a Thai Chicken Curry

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Anyone know of a shop like Osgrow but without a minimum order? An off the shelf butcher, farm shop, market or specialist for example.

Local to West Yorkshire...

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Also, at just 5 quid a kilo, its hard to understand why more people don't cook goat when we seem to love expensive lamb so much.

I'd cook goat more often if it was easier to find in the local shops.

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I'd cook goat more often if it was easier to find in the local shops.

The only places I could find it in Bradford were a handful of halal butchers. It could be ordered in to the butchers at Asda (Dudley Hill, Bradford, it's a halal butcher there too), or rather they get an order in every so often, but it led nowhere.

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Just walked past my "Local" butchers, and they are having a push on Goat - Tastes like lamb, but 2/3 of the price - so I stopped to take a look, and it was mostly bone, very little meat on it at all. I'd rather wait for my Mrs to have a weekend at her Mums in London & have a trip either along Stroud Green Road, Green Lanes or out to Wood Green

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I reckon it raises an interesting point about supply and demand. Why don't supermarkets stock it? They'll probably tell you there's no demand, but I think its the big supermarkets that create demand by what they supply, if you see what I mean.

I regularly have a bit of a dig at various supermarket fishmongers in my neck of the woods. I ask them why they continue to sell critically endangered fish - those in genuine danger of extinction - and they always come back with the same line, that its about satisfying customer demand. I suspect that this is complete nonsense, as a lot of people don't go looking for specific species from a specific part of the oceans, they just generally have a look and see what's on offer. Are the supermarkets really saying that if they withdrew skate wings, for example, then people would shop elsewhere as a result?

Sorry, anyway, the point about goat is a similar one - is it a matter of supply and demand or are we just culturally attuned to eating sheep but not goats?

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